Note: Make this the day before serving it, so the flavors can fully develop.

Pork:

3-pound pork shoulder

6 cloves garlic, peeled

2 tablespoons kosher salt

2 tablespoons brown sugar

1 teaspoon black pepper

1 teaspoon smoked paprika

2 teaspoons chile powder

2 teaspoons onion powder

2 tablespoons olive oil

24 ounces stout beer

1 cup beef broth

Slaw:

1 large jalapeño, seeded, chopped

2 cups each purple and green cabbage, thinly sliced

1/4 cup cilantro, chopped

1/2 cup sour cream

1/2 cup IPA

1 tablespoon lemon juice

1 tablespoon sugar

1/4 teaspoon chile powder

1/4 teaspoon salt

12 round kaiser rolls

1. Preheat oven to 300 degrees. Using a paring knife, cut six 2-inch deep holes, evenly spaced, into the meat. Push a garlic clove all the way into each. Sprinkle with salt.

2. In a bowl, mix the sugar, pepper, paprika, chile powder and onion powder. Rub the spices all over the pork.

3. In a large oven-safe pot, heat oil until hot, but not smoking. Sear the meat on all sides, about 3 minutes per side. Add the beer and broth; bring to a simmer.

4. Cover pot and place in oven. Roast, turn the meat every 30 to 45 minutes. Add broth or water if it gets dry. Cook for 3 to 4 hours, until the meat is falling apart.

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5. Remove from oven. Shred meat in pot, using two forks. Leave meat in pan juices for 10 minutes (or refrigerate overnight) while you prepare the slaw.

6. In a large bowl, combine the jalapeño, cabbages and cilantro. Whisk the sour cream, IPA, lemon juice, sugar, chile powder and salt. Toss the dressing with the slaw, using just enough to coat the cabbage.

7. When ready to serve, remove meat from pan. Split each roll and fill it with shredded pork and slaw.